Chayote adds depth to a salad of watercress, avocado, and hearts of palm; poblanos cut the richness of a prawn risotto; and the salmon crusted with blue cornmeal and Hatch green chile was one of the best things I ate in a week in New Mexico.

There are numerous vegetarian options (from hummus wraps to roasted and stuffed poblanos), ratatouille, deliciously gooey mac and cheese with bacon and/or peas, and on Thursdays only, one of the best cheesesteaks around.

When they are barely tender, add some or all of the roasted chile peppers (I only added some and used the rest as a garnish because my poblanos were too spicy for Alex) and salt to taste (start with 1/2 teaspoon and taste every 3-5 minutes, adding more as needed).